Sous Chef

Cobb-Marietta Coliseum a nd Exhibit•Atlanta, GA

19d

About The Position

Responsible for managing overall kitchen operations, including staff supervision, quality control, cost control, and menu planning. Provides administrative and supervisory duties for the kitchen in the absence of, or as directed by, the Chef de Cuisine and Culinary Director. Reports to the Chef de Cuisine and Culinary Director. The Sous Chef supervises kitchen staff and daily work, maintains high standards for food preparation and service, oversees recipes, portions, costs, requisitions, mise en place, equipment, and workplace safety, and supports catering operations. The role also reviews banquet orders, addresses customer concerns, responds to client and staff requests, and works collaboratively with colleagues and other departments to deliver quality service. The position includes reporting and documentation, required meetings and training, maintaining equipment and orderly storage areas, and following company policies and safety procedures. Work schedules may be irregular, and the role requires flexibility in responding to changing priorities and unscheduled events. Physical duties include lifting up to 50 pounds, extensive walking and other movement, and standing or walking for up to ten hours.

Requirements

Thorough knowledge of French classical, contemporary, and modern cooking.
Advanced knowledge of food, produce, and quality ingredients.
Knowledge of and ability to maintain local, state, and federal workplace sanitation and safety guidelines.
Expert technical training and experience in first-quality food preparation and service.
At least 3 years of experience as a Garde Manger or Sous Chef in a comparable facility.
Strong management skills, including organization, leadership, budgetary control, communication, and customer service.
Ability to lift up to 50 pounds.
Ability to tolerate moderate contact with cleaning agents.
Ability to walk, stoop, bend, kneel, and reach extensively to perform routine duties.
Ability to walk and stand for up to ten hours.
Ability to read and speak English to interpret written instructions and respond to guest requests.

Responsibilities

Supervise kitchen staff, assign and direct daily work, coach and counsel employees, and initiate disciplinary action when necessary.
Maintain high-quality food preparation and service, ensuring sufficient food quantities, adherence to cooking standards and recipes, and control of portions and costs.
Develop and participate in quality-control activities and maintain a safe, clean work environment that meets inspection standards.
Inspect equipment, report maintenance needs, oversee daily food requisitions, and organize mise en place by function.
Review banquet orders to ensure correct menu preparation and guarantee numbers, and promptly resolve customer concerns or complaints.
Participate in developing and preparing catering items; monitor food-service trends and analyze food costs and product selection, making recommendations when requested.
Respond professionally and promptly to client and staff requests, radio calls, and requests for equipment, room refreshes, or special menu items.
Assist co-workers, visitors, clients, and vendors; provide directions and information and escort guests when possible.
Follow safe working practices for kitchen equipment, knives, food, and cleaning agents; correct or report hazards and assist with evacuations when necessary.
Maintain professional and respectful communication and working relationships with staff, management, clients, vendors, contractors, suppliers, and other departments.
Follow procedures for acquiring and returning company equipment and property, keep storage rooms clean and orderly, and report repair or supply needs.
Submit shift reports and required payroll, leave, incident, damage, and safety documentation in a timely manner.
Attend and participate in required meetings and training.
Adapt to irregular schedules, unscheduled events, changed priorities, and incomplete information; respond urgently to important matters and inform management of situations requiring attention.
Support the mission, vision, objectives, policies, and management decisions of the Cobb-Marietta Coliseum and Exhibit Hall Authority and its component divisions.
Perform duties efficiently and in accordance with company policies and procedures to achieve the position's objectives.